Data/hora: 23/06/2024 01:28:03

Biblioteca(s): 	Embrapa Uva e Vinho.	
Data corrente: 	10/02/2017	
Data da última atualização: 	23/02/2017	
Autoria: 	GOMEZ, H.; MINATEL, I.; LIMA, G.; MARQUES. M.; RITSCHEL, P. S.; BORGES, C.; MONTEIRO, G.	
Afiliação: 	Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro.	
Título: 	Biogenic amines in wine and juice from new cultivars of vitis labrusca.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016.	
Idioma: 	Inglês	
Conteúdo: 	The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.	
Palavras-Chave: 	Aminas biogênicas (BAs); Biological effects.	
Thesagro: 	Suco; Uva; Vitis labrusca.	
Thesaurus Nal: 	Biogenic amines.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/155331/1/39OIV2016-2069.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
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